If you’ve ever enjoyed a pint of Ordinary Bitter beer at a local pub, you might be curious about how this classic British beer style is crafted. Known for its balanced malt sweetness, subtle hop bitterness, and easy drinkability, Ordinary Bitter holds a special place in the hearts of beer lovers. But what exactly goes into brewing this timeless beer? From selecting the right malts to the final conditioning stages, each step plays a vital role in shaping its distinctive character. Let’s take a closer look at the brewing process behind authentic Ordinary Bitter beer.
Overview of Ordinary Bitter Beer Characteristics
Before diving into the technical brewing process, it’s important to understand what makes Ordinary Bitter unique. Traditionally, this style is known for being a sessionable beer with moderate alcohol content, usually ranging from 3.2% to 4.1% ABV. It features a light to medium amber color, clear appearance, and moderate carbonation. The flavor profile is often described as malty and slightly sweet with a delicate hop bitterness that balances the malt without overpowering it.
Unlike stronger bitters or ales, Ordinary Bitter tends to be more restrained, making it an ideal choice for casual drinking. The aroma is typically mild with some earthy hop notes, caramel malts, and subtle biscuit-like aromas. This beer aims for a refreshing and smooth mouthfeel rather than heavy or intense flavors, emphasizing balance and drinkability.
Ingredients Used in Brewing Ordinary Bitter
The foundation of any great beer lies in the quality and selection of its ingredients. For Ordinary Bitter, brewers generally rely on a few core components:
- Malt: Pale malt is the base, providing the majority of fermentable sugars as well as the light color. Brewers often add small portions of crystal or caramel malts to introduce sweetness, color depth, and some biscuit-like flavors.
- Hops: Traditional British hop varieties such as East Kent Goldings, Challenger, or Target are commonly used. These hops lend a mild, earthy character with subtle floral and spice notes without aggressive bitterness.
- Yeast: A British ale yeast strain is key for fermenting Ordinary Bitter. These yeasts ferment cleanly with mild fruity esters and sometimes contribute lightly to the beer’s character without overpowering it.
- Water: Soft water, often typical of southern England regions where this style is popular, helps accentuate malt sweetness while keeping bitterness restrained.
Mashing and Wort Production
The journey of Ordinary Bitter beer truly begins in the mash tun where malted barley is combined with hot water. This process, called mashing, activates enzymes within the malt to break down starches into fermentable sugars and other compounds that contribute to flavor and body.
For Ordinary Bitter, the mash temperature usually ranges between 65–67°C (149–153°F). This range balances enzyme activity to create a wort that produces a beer with medium body—neither too thin nor overly heavy. A single-step infusion mash is typical in many traditional British breweries due to its simplicity and effectiveness.
After mashing, the sweet liquid wort is drained and sparged (rinsed) with hot water to extract as much sugar as possible from the grains. The collected wort will then be boiled, marking the next critical phase of brewing.
Boiling and Hop Addition Specifics
Boiling the wort serves multiple purposes—it sterilizes the liquid, extracts hop bitterness and aroma, and concentrates flavors through evaporation. For Ordinary Bitter, the boil typically lasts 60 to 90 minutes.
Hops are added at strategic points during the boil to build the desired bitterness while preserving delicate aromas. Early hop additions (around the start of the boil) contribute mostly to bitterness, while late additions (last 15 minutes or so) enhance aroma. Some brewers may also include a small dry hop addition post-fermentation to heighten hop character without bitterness.
The hop bitterness in Ordinary Bitter is moderate, usually ranging from 20 to 30 IBUs (International Bitterness Units). The goal is to create a noticeable but soft bitterness that balances the malt sweetness without overwhelming it.
Fermentation and Conditioning Stages
Once boiling is complete, the hot wort is rapidly cooled to fermentation temperature, typically between 18–21°C (64–70°F) for British ale yeast strains. The yeast is then pitched, and fermentation begins. Over the next week or two, the yeast consumes sugars, producing alcohol, carbon dioxide, and flavor compounds.
Fermentation is a critical step that influences the beer’s final flavor, aroma, and mouthfeel. British ale yeasts produce mild esters that contribute subtle fruity notes, enhancing the beer’s complexity without overshadowing its malt-forward nature.
After primary fermentation completes, the beer often undergoes a conditioning or maturation phase. This can take place in fermenters or casks, lasting several weeks at cooler temperatures. Conditioning helps mellow any harsh flavors, clarifies the beer, and allows carbonation to develop.
Packaging and Serving Tips
Ordinary Bitter is traditionally served from cask conditioned ales, also known as real ales, which are naturally carbonated and served at cellar temperatures around 11–13°C (52–55°F). This method helps amplify the beer’s smooth texture and delicate flavors.
However, Ordinary Bitter is also commonly packaged in bottles or kegs for wider distribution. When bottled, it is often bottle-conditioned, meaning a small amount of fermentable sugar and yeast is added before sealing to encourage natural carbonation inside the bottle.
When it comes to serving, a proper pint glass helps showcase the beer’s color and head retention while facilitating aroma release. Pour gently to retain a creamy head, and enjoy at the recommended cellar temperature to appreciate its balance and nuances.
Brewing Tips for Home or Craft Brewers
If you’re inspired to brew your own Ordinary Bitter at home or in a craft setting, here are some helpful tips to keep in mind:
- Focus on quality pale malts with a small amount of caramel malts to create the beer’s signature malt sweetness and color.
- Choose traditional English hop varieties and dose them moderately to achieve balanced bitterness and aroma.
- Maintain a steady mash temperature around 65–67°C to produce a medium-bodied wort suited to this style.
- Use a clean British ale yeast strain and allow ample time for fermentation and conditioning to develop smooth flavors.
- If bottle conditioning, be sure to accurately calculate priming sugar to avoid overcarbonation.
- Serve the finished beer at cellar temperatures and consider using traditional glassware for the best experience.
Remember, Ordinary Bitter is a style that celebrates balance and approachability. Paying close attention to each brewing step ensures you capture the essence that has made it a beloved beer for generations.
The Timeless Craft of Brewing Ordinary Bitter
The brewing process of Ordinary Bitter beer is a thoughtful blend of tradition and technique. From carefully chosen malts and gentle mashing temperatures to the artful use of English hops and yeast strains, every stage contributes to the creation of a beer that is refreshingly balanced, lightly sweet, and subtly bitter. Whether enjoyed at a bustling pub or brewed in your own kitchen, Ordinary Bitter stands as a timeless testament to the beauty of simplicity in brewing.
With a deeper understanding of this process, you can better appreciate the craftsmanship behind every pint. So next time you take a sip, savor the harmony of flavors that only a skillfully brewed Ordinary Bitter can deliver.
